Cheesy Chipotle Beef and Noodle Bake
3 cups uncooked egg noodles or other pasta
2 tsp olive oil
½ large onion, chopped
1 lb. ground beef
1 (8 oz.) can tomato sauce
1 (10¾ oz.) can condensed cheddar cheese soup
¼ tsp chipotle powder
1 cup shredded cheddar cheese
2 cups crushed tortilla chips
Shredded lettuce, sour cream and/or salsa, optional
Preheat oven to 350°.
Cook noodles according to package directions; drain.
Meanwhile, heat oil in a large saucepan. Saute onions until beginning to get tender. Add beef and cook over medium heat until no longer pink; drain off grease. Stir in the tomato sauce, soup, and chipotle powder. Stir in cooked noodles.
Transfer to a 2½ quart baking dish. Sprinkle with cheese. Bake for 15-20 minutes or until heated through. Top with tortilla chips. Serve with lettuce, sour cream and/or salsa if desired.
Makes 4 servings.
The original recipe called for nacho cheese soup, green chiles, and olives. We don't like green chiles, so I changed the flavor profile to chipotle instead. I also used tomato sauce instead of diced tomatoes because my husband is picky about chunks of tomato in casseroles.
I use chipotle powder in it because the first time I made it I didn't have any canned chipotles on hand. But you could use the canned version instead of the powder if you like. One quarter of a teaspoon of chipotle powder might not sound like much for a whole dish, but that stuff is potent! It really has a nice heat to it, but not so much that my 4-year-old won't eat it. If you like things hot, add a little more.
You can also use any kind of pasta you like in here, but the egg noodles are my favorite.
It's really good with crushed tortilla chips on it, but I didn't have any the night I took pics. They add a nice crunchy texture to it.